Rhubarb Crisp

Ingredients:

1 cup thinly sliced rhubarb
½ cup chopped peeled apple
3 TBS granulated sugar
1 tsp instant tapioca
¼ tsp plus ? tsp ground cinnamon, divided
2 TBS all-purpose flour
2 TBS old-fashioned rolled oats (not steel-cut or instant)
1 ½ TBS packed dark brown sugar
1 TBS (or more) finely chopped pecans (or walnuts)
1 TBS unsalted butter, melted
2 tsp pure maple syrup

Preheat oven to 350 degrees. Toss rhubarb, apple, granulated sugar, tapioca and 1/4 teaspoon cinnamon in a medium bowl. Divide between two 10-ounce (1 1/4-cup) oven-safe ramekins or custard cups (or place in small baking dish). Mix flour, oats, brown sugar, pecans, butter, syrup, salt and the remaining 1/8 teaspoon cinnamon in a small bowl until crumbly. Sprinkle over the rhubarb mixture. Bake until bubbling and lightly browned, about 30 minutes. Cool for 5 minutes before serving. 2 servings.

From Eating Well, May/June 2007